Chinese Hot and Sour Chicken Soup (酸辣湯)
by Hot and sour chicken soup is the ultimate comforting, healing Chinese soup. This tangy, spicy broth is loaded with healthy veggies, aromatics, and protein and is highly customizable to your tastes.
In this recipe, I’ll share my easy homemade version and pro tips to maximize flavor. We’ll cover ingredient swaps, serving ideas, and storage hacks so you can whip up this tasty soup anytime.
If you love this, also try my Paleo hot and sour soup or Chinese chicken corn egg drop soup.
What is hot and sour soup (酸辣湯)
Hot and sour soup (酸辣湯) is a Chinese soup recipe that’s savory, tangy, hearty, and a little spicy. Traditionally it’s made with pork tenderloin that’s seasoned with soy sauce, toasted sesame oil, little starch, and cooking wine then sauteed in a wok to make the soup base. The soup is filled with shiitake mushrooms, bamboo shoots, julienned carrots, wood ear mushrooms, tofu, and dried lily flower buds.
The “hot” comes from ground white pepper and the “sour” comes from white vinegar.
Simple ingredients for Chinese chicken hot sour soup recipe (酸辣湯)
The ingredient list for this Chinese chicken hot and sour soup is simple, yet results in complex flavors. Here are the main ingredients you’ll need:
- Chicken – Use leftover cooked chicken (or turkey) or rotisserie chicken either chicken breast or thighs. Shred or dice into bite-sized pieces.
- Garlic, ginger, scallions – This flavor trio is essential in Chinese cooking.
- Shiitake mushrooms and enoki mushrooms – We use a mix of shiitake and enoki mushrooms.
- Bamboo shoots – Canned sliced bamboo shoots add crunch and texture. Drain them well before adding to the soup.
- Carrots – add sweetness, color, and nutrients to the soup. Julienne or slice thinly.
- Chicken bone broth – Chicken broth provides a savory flavor. Vegetable broth can be subbed.
- Starch – A slurry of tapioca or arrowroot starch thickens the broth. You can also use cornstarch.
Hot sour soup seasoning:
- Vinegar – White vinegar or apple cider vinegar adds acidity to balance the richness.
- Soy sauce – For savory umami flavor. Coconut aminos can be subbed.
- Hot sauce and ground white pepper to provide heat. Adjust to taste.
- Toasted sesame oil – Adds a nutty delicious aroma to the soup and makes it taste more authentic.
Substitutions and variations
This hot and sour soup is highly customizable based on your preferences and what you have on hand. Here are some easy substitutions:
- For the broth: Homemade chicken bone broth yields the best flavor. But you can use store-bought chicken broth or vegetable broth instead. For homemade, try my recipes for Instant Pot bone broth or Instant Pot Chinese chicken soup.
- For mushrooms: Shiitake and enoki mushrooms give a great woodsy flavor. But you can use oyster, wood ear, or other mushrooms instead. White button or cremini mushrooms work in a pinch but won’t have as much umami flavor. You can also use dried shiitake. See my article on how to rehydrate dried shiitake mushrooms
- For the vinegar: Use a sharp vinegar like distilled white vinegar for authentic hot and sour flavor. Apple cider vinegar also works well. For serving, Chinese black vinegar adds a sweet-tangy flavor as a condiment.
- To amp up spice: Add chili garlic sauce, Taiwanese shacha sauce, or regular hot sauce like Frank’s. Serve with sriracha for folks who like more heat.
- To make vegetarian: Omit the chicken. Instead, add firm tofu, bok choy, shredded cabbage, and a whisked egg for protein.
- Garnish: Sprinkle in fresh cilantro and chopped red chillies for extra color.
How to make hot and sour chicken soup
Making this hot and sour soup with chicken comes together quickly with just a few easy cooking steps. The ingredients likely can be found in your pantry and fridge for an effortless leftover makeover meal.
Once you have the vegetables and aromatics prepped, the soup comes together in one pot. Follow these simple instructions for homemade hot and sour soup in just 20 minutes:
- Prep the aromatics and vegetables. Mince the garlic and grate the ginger. Drain the bamboo shoots. Julienne the carrots and slice the mushrooms.
- Heat 1.5 tbsp oil in a large pot over medium heat. Add garlic, ginger, and a pinch of salt. Sauté briefly for 5 seconds.
- Add the carrots, mushrooms, another 1.5 tbsp oil, and 2 pinches salt. Sauté for 1-2 minutes.
- Pour in the broth and add the bamboo shoots. Cover and simmer for 7 minutes over medium-low heat.
- Increase heat to medium. Add the shredded chicken and simmer for 3 minutes.
- Season the soup with vinegar, soy sauce/coconut aminos, and hot sauce to taste.
- Make a slurry by mixing 3 tsp starch + 2 tbsp water. Stir into soup to thicken, cooking for 1-2 minutes.
- Remove from heat. Finish with scallions, sesame oil, and white pepper.
How to make-ahead, store, and reheat
This hot and sour chicken soup is the perfect one-pot meal for repurposing leftovers and batch cooking. Make a big batch to enjoy throughout the week or freeze for future leftover makeovers. Here’s how to store and reheat:
- Make-ahead: Cook chicken in advance to save time. Try my recipes for air fryer whole chicken, maple roasted spatchcock chicken, or herb roasted spatchcock chicken. Shred or dice the cooked chicken to have it ready to go.
- Storage: Store leftovers in airtight containers in the fridge for up to 4 days. You can also freeze portions of the soup for longer storage.
- Reheating: To reheat, transfer individual portions to a saucepan and gently warm on the stovetop over medium-low heat, stirring occasionally. Or reheat single servings in the microwave, stirring every 30 seconds
What to serve with hot & sour soup with chicken
This versatile chicken hot and sour soup pairs wonderfully with a variety of dishes to create a hearty and satisfying meal. Consider serving it with:
- Savory Main Dishes: Serve with flavorful chicken or shrimp entrees like Chinese sweet and sour chicken, black pepper chicken, Paleo kung pao chicken, or keto kung pao shrimp for a colorful and protein-packed meal.
- Rice and Noodles: To make the meal more hearty, try pairing the soup with Keto chicken lo mein, turkey fried rice, or steak fried rice. The pairing of the tender noodles or rice with the broth is delightful.
- Dumplings and Egg Rolls: For the ultimate comfort food experience, accompany your soup with dumplings like daikon potstickers, rice paper dumplings, or crispy rice paper egg rolls.
Expert tips
- Don’t skip the bamboo shoots – They provide essential texture and flavor. Keep canned shoots on hand to easily whip up this soup.
- Add cooked protein – Chicken, turkey or tofu makes it hearty and filling. Or keep it veggie.
- Vinegar choices: Authentic hot and sour soup uses a sharp vinegar like distilled white vinegar, You can use rice vinegar if you don’t have it. Increase the amount and taste and adjust.
- Play with mix-ins – Try whisked egg, tofu, or wood ear mushrooms.
- Adjust seasoning – Start with less vinegar, soy/aminos, and hot sauce and adjust up.
- Make it your own – Swap veggies, noodles, or proteins to your tastes.
- Make a big batch – Freeze leftovers for easy reheating later.
- Garnish before serving – Scallions, chili oil, and Chinese black vinegar to add extra flavor to the soup.
FAQs
Chicken hot sour soup is made with chicken, shiitake mushrooms, bamboo shoots, and aromatics like garlic and ginger, and seasoned with distilled white vinegar, soy sauce, and spicy flavors such as hot sauce and white pepper for a savory and tangy broth.
Chinese hot and spicy soup is made with shiitake mushrooms, bamboo shoots, thinly sliced pork loin, distilled white vinegar, Chinese black vinegar, wood ear mushrooms, dried lily flower, soy sauce, hot sauce, and seasoned with garlic, ginger and white pepper for a spicy, tangy broth.
Yes, homemade hot & sour chicken soup can be very healthy as you control the ingredients. Optimize nutrition by minimizing added starch, using lean protein, and avoiding adding sugar.
More Chinese hot soup recipes you might like
If you enjoyed this chicken hot and sour soup, expand your Asian-inspired soup repertoire with more nutritious and tasty favorites. Try out these other delicious hot Asian soup recipes and let us know if you make any of them next!
- Gluten Free Wonton Soup – Flavorful, chicken broth-based soup with rice paper wrapped wontons.
- Wonton Egg Drop Soup – A classic with wontons wrapped in gluten free wonton wrappers, egg ribbons, and green onions in chicken broth.
- Asian Chicken Noodle Soup – Shredded chicken and noodles in a gingery, garlic broth. Topped with jalapeno.
- West Lake Beef Soup – A rich soup loaded with ground beef, tofu, and shiitake in a clear broth.
Hot and sour chicken soup recipe
Video
Ingredients
- 0.7 oz garlic minced, about 3 cloves
- 3 tsp grated ginger
- 5 oz. carrots, julienned, about 2 large
- 5.5 oz. fresh shiitake, sliced
- 7 oz enoki mushrooms, optional, 1 packet bundle
- 14 oz. canned bamboo shoots, drain before using
- 3 tbsp avocado oil or olive oil, divided
- 3 pinches coarse sea salt, divided
- 32 oz. chicken bone broth, 4 cups
- 3 cup shredded and cooked chicken or turkey
Seasonings:
- 1-2 tbsp coconut aminos, or to taste
- 2 tbsp apple cider vinegar, or white vinegar
- 1-1.5 tbsp hot sauce, I use Frank’s original hot sauce
- 3 tsp tapioca starch, or arrowroot starch
- 2-3 bulb scallions, chopped
- 2 tsp toasted sesame oil
- Small dash ground white pepper
Instructions
- Prepare the garlic and ginger in one bowl and the carrots and shiitake in a second bowl. Drain the bamboo shoots.
- In a large soup pot or Dutch oven, add 1.5 tbsp oil over medium heat. Add the garlic and ginger with a pinch of salt. Saute for 5 seconds.
- Add the carrots, mushrooms, 1.5 tbsp oil, and 2 pinches of salt. Saute for 1-2 minutes.
- Add the bamboo shoots and stock. Stir and cover the pot with a lid. Lower the heat to medium-low and simmer for 7 minutes.
- Turn the heat up to medium. Add the chicken (or turkey) and simmer for 3 minutes.
- Season the soup with coconut aminos, vinegar, and hot sauce. Stir and taste to adjust the quantity to your liking.
- In a small bowl, make a slurry with 3 tsp starch and 2 tbsp water. Stir-well then add it to the soup. Keep stirring to thicken the broth, 1-2 minutes.
- Turn off the heat. Garnish with scallions, sesame oil, and pepper. Serve hot or warm.
Notes
- Storage: Store leftovers in airtight containers in the fridge up to 4 days. You can also freeze portions of the soup for longer storage.
- Reheating: To reheat, transfer individual portions to a saucepan and gently warm on the stovetop over medium-low heat, stirring occasionally. Or reheat single servings in the microwave, stirring every 30 seconds.
- For mushrooms: Shiitake and enoki mushrooms give a great woodsy flavor. But you can use oyster, wood ear or other mushrooms instead. White button or cremini mushrooms work in a pinch but won’t have as much umami flavor.
- For the vinegar: Use a sharp vinegar like distilled white vinegar for authentic hot and sour flavor. Apple cider vinegar also works well. For serving, Chinese black vinegar adds a sweet-tangy flavor as a condiment.
- To make vegetarian: Omit the chicken. Instead, add firm tofu, bok choy, shredded cabbage, and a whisked egg for protein.
Nutrition
Gosh this soup is so yummy and easy to make. I was able to whip it up in 30min while also being a busy momma! I am so happy I found these recipes.
One of my favorites!! Tons of feel- good flavor! This will become a family fave 🙌
Thank you, Lisa! Appreciate it!
Wow! This recipe is easy and so delicious. I made it twice this week and didn’t even use stock- it was still so tasty. I added water and some mushroom powder since I did not have broth. My husband loved this soup!
That’s fantastic!
Great recipe! Very tasty.
Such wonderful flavours! I’ve been wanting to try this since I saw your post on Instagram. Love it – thank you!!
Like all Chihyu’s other recipes, this soup was incredibly delicious! I used a precooked rotisserie chicken ended up doubling the coconut aminos and hot sauce for a little more tang. It was overall an easy dish and I’ll definitely be adding this to my list of weeknight meals! Thanks for the delicious recipe!
That’s awesome and I love that you follow your taste buds to make adjustments to your preference. This makes cooking fun and easy!
I got really used to eating natural ramen noodles recently, but then had to eliminate them because of lectin issues. It’s SO nice to have this soup instead, because I get the same kind of satisfying feeling from it, or maybe more so. Thank you for a beautiful hot and sour soup recipe!
You are so very welcome, Megan! Hope you feel better soon!
This soup is SO DELICIOUS! Tastes like it took hours to prepare but is so quick and easy to make! We’ll be having this often at our house! So hearty and comforting!
That’s awesome. Thank you!
I absolutely loved this recipe. It was so simple and a refreshing use of leftovers. I will be making all of the soup recipes on this blog this winter! It was so easy and even my picky eater loved it
I’m so happy to hear that!